Yellow Velvet Cake

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Introduction:

Delight your senses with a slice of sunshine embodied in the luscious Yellow Velvet Cake. This enchanting twist on the classic Red Velvet Cake brings forth a symphony of delicate flavors and velvety texture that promises to elevate any occasion. With its golden hue reminiscent of a radiant sunrise and a buttery crumb that melts in your mouth, Yellow Velvet Cake is a true indulgence for both the palate and the soul. In this article, we’ll delve into the art of creating this divine dessert and explore why Yellow Velvet Cake deserves a special place in your baking repertoire.

Ingredients:

For the Lemon Cake:

  • 2 ½ cups cake flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 ⅔ cup granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 cup buttermilk
  • ¼ cup sour cream
  • 1 ½ teaspoon vanilla extract
  • Zest from 4 lemons
  • ⅓ cup hot lemon juice
  • Yellow food coloring (optional)

For the Lemon Frosting:

  • 7 cups powdered sugar
  • 2 cups butter
  • 8 oz cream cheese
  • 1 ½ teaspoon lemon extract
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • Yellow food coloring (optional)

Instructions:

Prep Oven and Cake Pans:

  1. Preheat oven to 350°F and position oven rack in the middle.
  2. Line the bottom of three 9-inch cake pans with parchment paper and lightly grease with cooking spray.

Make Lemon Cake Batter:

  1. In a large mixing bowl, combine flour, baking powder, salt, and baking soda.
  2. In the bowl of a stand mixer, beat sugar and vegetable oil until pale.
  3. Add eggs and mix, then add buttermilk, sour cream, vanilla, and lemon zest until combined.
  4. Gradually add flour mixture and mix until just incorporated.
  5. Pour in hot lemon juice and mix. Add food coloring if desired.
  6. Divide batter evenly among prepared cake pans.

Bake and Cool Cakes:

  1. Bake for 23 minutes or until toothpick inserted into center comes out clean.
  2. Let cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely.

Make Lemon Frosting:

  1. In the bowl of a stand mixer, beat powdered sugar, butter, cream cheese, lemon extract, lemon zest, and salt until smooth and creamy.
  2. Add food coloring for desired hue.

Assemble Cake:

  1. Place one cake layer on serving plate and spread with frosting.
  2. Stack remaining layers, frosting between each layer.
  3. Frost top and sides of cake with remaining frosting.
  4. Pipe decorative border along top and bottom of cake.

Serve:

  1. Slice into 12 servings and enjoy!

Notes:

  1. Avoid overmixing batter after adding flour mixture to prevent a crumbly texture.
  2. Customize frosting color to preference with food coloring.

Nutrition (per slice):

  1. Calories: 1010
  2. Carbohydrates: 120g
  3. Protein: 7g
  4. Fat: 58g
  5. Saturated Fat: 27g
  6. Cholesterol: 133mg
  7. Sodium: 706mg
  8. Fiber: 1g
  9. Sugar: 98g
  10. Vitamin A: 1303IU
  11. Vitamin C: 3mg
  12. Calcium: 87mg
  13. Iron: 1mg

Serving Tips:

  1. Allow to Cool: Before serving, ensure that the Yellow Velvet Cake has cooled completely. This helps the cake set and ensures a better texture when sliced.
  2. Decorate Creatively: Enhance the presentation of your Yellow Velvet Cake by decorating it with fresh fruit, edible flowers, or a dusting of powdered sugar. These embellishments not only add visual appeal but also complement the flavors of the cake.
  3. Slice Carefully: When slicing the cake, use a sharp knife dipped in hot water and wiped clean between cuts. This helps achieve clean slices without smudging or crumbling the cake.
  4. Pair with Beverages: Yellow Velvet Cake pairs well with a variety of beverages such as coffee, tea, or a glass of milk. Consider offering a selection of beverages to accompany the cake and enhance the overall dining experience.
  5. Serve at Room Temperature: For the best flavor and texture, serve Yellow Velvet Cake at room temperature. This allows the buttery richness and subtle sweetness of the cake to fully develop.

Storage Tips:

  1. Store in an Airtight Container: Store any leftover Yellow Velvet Cake in an airtight container at room temperature or in the refrigerator. This helps prevent the cake from drying out and maintains its freshness.
  2. Refrigerate Cream Cheese Frosting: If your Yellow Velvet Cake is frosted with cream cheese frosting, store it in the refrigerator to prevent the frosting from spoiling. Allow the cake to come to room temperature before serving for the best taste and texture.
  3. Freeze for Longer Storage: To extend the shelf life of Yellow Velvet Cake, wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil before placing it in the freezer. Yellow Velvet Cake can be frozen for up to 2-3 months.
  4. Thaw Properly: When ready to enjoy frozen Yellow Velvet Cake, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Avoid thawing the cake at room temperature, as this can lead to uneven thawing and compromise the texture.
  5. Refresh Before Serving: If the cake becomes slightly dry after storage, consider brushing each slice with a simple syrup or frosting before serving. This helps add moisture and revive the flavors of the cake.

FAQs:

  1. Can I use natural food coloring instead of artificial yellow food coloring?
    • Yes, you can use natural food coloring alternatives such as turmeric powder or saffron to achieve a yellow hue in your Yellow Velvet Cake. Adjust the quantity according to your desired color intensity.
  2. Can I make Yellow Velvet Cake without buttermilk?
    • While buttermilk contributes to the cake’s texture and flavor, you can substitute it with a mixture of regular milk and lemon juice or vinegar. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for a few minutes to curdle, and then use it as a buttermilk substitute in the recipe.
  3. How can I prevent my Yellow Velvet Cake from becoming too dense?
    • To ensure a light and fluffy texture, avoid overmixing the batter once the dry ingredients are added. Mix until just combined to prevent gluten formation, which can result in a dense cake. Additionally, make sure your ingredients, especially the eggs and butter, are at room temperature before mixing.
  4. Can I make Yellow Velvet Cupcakes instead of a cake?
    • Absolutely! Yellow Velvet Cake batter can be easily adapted to make cupcakes. Simply divide the batter evenly among lined cupcake tins and bake at the same temperature specified for the cake, but for a shorter time (usually around 15-20 minutes), or until a toothpick inserted into the center comes out clean.
  5. Can I freeze Yellow Velvet Cake with cream cheese frosting?
    • While Yellow Velvet Cake can be frozen, cream cheese frosting may not freeze as well due to its texture. If freezing the cake with frosting, it’s best to omit the frosting and add it fresh before serving. Alternatively, freeze the unfrosted cake and prepare the frosting separately when ready to serve.

Conclusion:

Yellow Velvet Cake is more than just a dessert – it’s a celebration of warmth, joy, and the simple pleasures of life. With its delicate crumb, buttery richness, and radiant hue, this heavenly creation is guaranteed to brighten any occasion and leave a lasting impression on all who indulge. So, why not treat yourself and your loved ones to the delightful experience of Yellow Velvet Cake? Whip up a batch today and bask in the sunshine flavors that this enchanting dessert has to offer.

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